A soft, tangy cow’s milk cheese from Lombardy and Piedmont. The best ones are matured in mountain caves. It has a delicate fragrance and taste, Often mashed and covered in oil.
Robiola del Bec is a firm, crumbly, ivory-coloured, soft goat's milk cheese with no skin when fresh, but ripening to have a rough brown or straw-coloured rind. The cheese is made in the Acqui area, in the provinces of Asti and Alessandria. The name Robiola del Bec comes from the fact that this version of Robiola is traditionally made only in the months of October and November, when the she-goats are on heat and are covered by the he-goat (bec, buc or becco in the Piedmontese dialect). It is made with the milk from the evening milking. For Robiola del Bec, the moulds are topped up as the cheese drains so that the side is higher than in other robiolas. It comes in discs 12 or 16 cm (4½" or 6½") in diameter by 6-8 cm (2½" or 3") in height and weighing 300-600g (10½ oz or 1 lb 5 oz). Affinage is three days.
Produced by PASTA CASEARIA, Robiolina is a soft, creamy white cheese obtained from the curd of full-pasteurised cow's milk. It comes in cubes and is a spreadable cheese with no crust. It should be eaten within a few days. It is delicate and slightly acidic to the taste. Fat content is 48%.
Sand leek. According to garlic grower Ron Engeland, sand leeks are edible but seldom cultivated, and have a shorter flower stalk and fewer and more inconsistently shaped cloves than Rocambole garlic with which they are often confused. Sand leeks also have a dark violet bulb wrapper.
"Rocky." Flakey pastry flayered with prunes, nuts, dried figs and raisins with spices including cinnamon, rolled into cylinders.
